The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.
50g (2 oz) dried apricots, snipped into small pieces
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping
A 12-hole bun tin, lined with paper cases
1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.
Top tip:The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.
This recipe is from Mary Berry's Stress-free Kitchen
Readers of Good to Know can order a copy of Mary Berry's Stress-Free Kitchen by Mary Berry , RRP £20.00, at the special discounted price of £17.00 (including p&p). To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at www.pressoffers.co.uk/bsh664. Please allow 28 days for delivery, offer subject to availability.
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